Method and composition for extending the shelf life of processed meats

Abstract

A method for inhibiting the growth of bacteria in raw or processed meat products having a pH between about 6.0 and 6.5 stored at above freezing temperatures using an inorganic propionate salt which extends the shelf life of the meat is described. The salt is preferably sodium propionate or calcium propionate and is used in an amount less than about 1% by weight and preferably between about 0.05 and 0.5 percent by weight of the meat such that no flavor is imparted to the meat. Preferred dried compositions containing a bacteriocin from Pediococcus acidilactici and a propionate salt are also described.

We claim: 
     
       1. A method for protecting an unspoiled processed and cooked meat having a pH between about pH 6.0 and 6.5 which comprises: (a) inoculating the meat or a solution for addition to the meat with a dried product which consists of as ingredients for the protecting, a source of an inorganic propionate salt in an amount less than about 1% by weight which inhibits bacteria present in the meat without contributing a flavor to the meat and a bacteriocin derived from Pediococcus acidilactici as a result of growth in a broth which produces the bacteriocins in the broth in an amount which inhibits Pediococci, Lactobacilli, Streptococci, Pseudomonas, Salmonella Listeria, Serratia, and Enterobacter wherein the dried product contains between about 10 and 99% by weight propionate salt.   
     
     
       2. The method of claim 1 wherein the salt is selected from the group consisting of calcium propionate and sodium propionate. 
     
     
       3. The method of claim 1 wherein the propionate salt is used in an amount between about 0.05% to 0.5% by weight of the meat. 
     
     
       4. The method of claim 1 wherein the bacteria are psychrotrophic bacteria. 
     
     
       5. The method of claim 1 wherein the bacteria include psychrotrophic bacteria. 
     
     
       6. The method of claim 1 wherein the bacteria include Salmonella newport. 
     
     
       7. The method of claim 1 wherein the bacteria include Listeria monocytogenes. 
     
     
       8. The method of claim 1 wherein the meat contains sodium chloride. 
     
     
       9. The method of claim 8 wherein the sodium chloride is present in an amount up to about 4% by weight. 
     
     
       10. The method of claim 1 wherein the meat is canned meat. 
     
     
       11. The method of claim 1 wherein the meat contains a nitrite salt. 
     
     
       12. The method of claim 1 wherein the propionate salt and the bacteriocin are provided together as a dried product derived from combining dried fermentation broth from Propionibacterium shermanii and broth from the Pediococcus acidilactici and drying the broth to provide the dried product.